Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups
water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to
taste Garnish: 2 cups crisp croutons
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1
fresh lime, more to create the desired consistency 2 — 4 tablespoons
water 1/4 teaspoon fine sea salt, or to
taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups
fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to
taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Ideas for enhancing
taste — some delicious ways
of enlivening the
taste of water include adding
fresh herbs, edible flowers, fruit and vegetables to your beverages.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups
water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to
taste
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon
water 1/2 teaspoon salt, or more according to your
taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon
fresh thyme leaves 1 large stem
fresh sage (about 8 to 10 leaves), left intact
My tips for quinoa are (1) soak quinoa in cold
water beforehand to get rid
of the bitter
taste; (2) toast your quinoa — it
tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more
water makes for soggy quinoa; (4) cook in vegetable stock instead
of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or rosemary sprigs.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to
taste if needed) 1 tablespoon
water salt, to
taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2 tablespoons
fresh dill, chopped sumac or paprika (optional, for garnishing)
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the
taste) 2 handfuls
of fruit (
fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk,
water — your choice)
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons
fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups
water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to
taste salt & pepper, to
taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to
taste, used in increments
Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for se
Fresh finely ground black pepper to
taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds
fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for se
fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups
water 1/4 cup
fresh basil Salt to
taste
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the
water comes out will suffice) zest
of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons
fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to
taste
If you are lucky enough to get a
fresh octopus you will
taste the freshness
of the sea
water.
200 g black chickpeas, soaked in cold filtered
water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running
water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful
of fresh parsley, cleaned and finely chopped a handful
of fresh basil, cleaned and finely chopped extra virgin olive oil, to
taste whole sea salt, just enought to
taste
3 Cup
Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to
taste 1/4 Cup Red Wine Vinegar to
taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls
of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small
Fresh Red Chili Pepper 2 Tablespoons
of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Mint
fresh lime juice, or to
taste 1/2 cup
water, plus more if needed Pinch
of sea salt
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half
fresh chopped thyme and half dried oregano, but use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to
taste
1 head
of kale, washed, dried and torn into large pieces 1/2 cup
fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2 cup
water Sea salt to
taste Cayenne (optional)
This requires no such nerve - wracking processes; it is literally as easy as boiling
water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip
of its original volume, intense magnification
of the original
taste, and oh so gooey on a crepe (filled with
fresh banana and mango, here), on ice cream or on a spoon.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp
fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp
water, as needed * Salt and black pepper to
taste
Pomegranate Sorbet 2 cups freshly made pomegranate juice 1/2 cup purified
water 1/4 cup plus 2 tablespoons raw agave, or more to
taste squeeze
of fresh lemon juice
1 pound
fresh grouper fillet Juice
of 2
fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk
of celery, diced 1 onion, diced 2
fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart
water Salt to
taste 1 egg, beaten 4 6 - inch circles
of puff pastry
Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey 1 tablespoon poppy seeds, or more to
taste Juice
of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons
fresh coconut
water or purified
water sea salt to
taste 1 tablespoon macadamia nut oil (optional)
3 bundles callaloo or 3 bunches
fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups coconut milk (made by soaking 4 cups grated coconut in 4 cups
of hot
water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to
taste Habanero hot sauce to
taste
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai coconut 1/2 cup
water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to
taste 1 cup
fresh cilantro leaves or other herbs
of your choice — chopped
Ingredients 120 g
fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons lemon juice a small handful
of fresh dill, cleaned whole sea salt, just enough to
taste freshly ground white pepper, to
taste 50 g sun - dried tomatoes, soaked in filtered
water for -LSB-...]
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each
fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to
taste 3 cups dry black eyed peas, soaked in
water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold
water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup
water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to
taste 2 cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or more 1 cup meat
of fresh young Thai coconut 1/2 cup purified
water 1/2 cup coconut oil roasted garlic cloves — to
taste sea salt and freshly ground black pepper — to
taste
1 1/2 cups
water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to
taste Freshly ground black pepper, to
taste 1/2 cup
fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon
fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
250 g organic polenta 1 1/2 litre filtered or mineral
water a pinch
of whole sea salt 30 g dried porcini mushrooms 2 handfuls
fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to
taste chili powder, to
taste
Adding
fresh fruit to a pitcher
of water and letting it infuse for 4 hours really does make the
water taste delicious!
* To make strawberry syrup, place hulled frozen or
fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch
of water, about 1 tablespoon granulated sugar per 1/2 pound
of strawberries (or more to
taste) and a pinch
of kosher salt.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced
fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced rosemary leaves,
fresh thyme leaves and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or
water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to
taste 2 tablespoons minced
fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
* 1 cup organic quinoa * 1 1/2 cups
water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to
taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to
taste * 1 tablespoon brown rice vinegar (or white wine vinegar or
fresh lemon juice), plus more to
taste
For the meat: — 1 pound ground beef or lamb (I like using a mixture
of both)-- 1 yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon
fresh ginger, diced — 1 teaspoon ground coriander — cayenne pepper, to
taste — salt & pepper to
taste — 1 cup
water
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon
fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to
taste 3 tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or
water
1) 1 1/2 cups
of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon
of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the
taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup
water 6) heaping 1/3 cup
fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
1 onion 5 cloves
of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch
of washed trimmed
fresh parsley 1T
fresh oregano (or 2tsp dried) sea salt to
taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar
water a needed
2 cups
fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your
taste of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags
fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2 teaspoons corn starch
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To
Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve:
Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup
Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful
of Cilantro, Chopped Juice From 1 Large Lime Salt to
Taste
2 green tea bags 2 cups boiled
water 1 cup raw almonds, soaked 8 hours in
water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered
water 1 heaping tablespoon raw
fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to
taste 2 - 3 tablespoons honey, to
taste pinch
of sea salt pinch
of freshly ground black pepper
Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2 cups
Fresh spinach 1/4 medium Banana 1/4 cup Strawberries, diced (about 3 - 4 berries) 1/2 cup Low fat cottage cheese 1 1/4 cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets
of stevia or sweetener
of choice (or to
taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1 cup
Water (again, alter according to desired thickness
of shake) 1 You can not
taste the cottage cheese at all, it makes for a creamy protein packed shake!
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered
water for 15 - 20 minutes, then cooked in boiling
water for another 15 minutes, drained, rinsed under cold running
water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice vinegar a pinch
of whole sea salt a pinch
of chili powder
fresh basil, cleaned and chopped, to
taste
1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup
water 1 - 2 tbsp
fresh parsley, chopped 1 clove garlic, minced juice
of 1/2 lemon 1/8 tsp cumin kosher salt, to
taste
1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup
water 1 tbsp
fresh parsley, chopped 1 clove garlic, minced juice
of 1/2 lemon 1/4 tsp cumin kosher salt, to
taste 2 tsp Mina spicy harissa, or to
taste
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon
water and 1 tablespoon
fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1
fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped
fresh cilantro 1/4 teaspoon salt or more to
taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
In this recipe, besan dissolved in
water, is cooked with onions, green chillies and an aromatic tempering.Tempering is a heart
of indian curries and this pitla really
tastes great when you add some
fresh curry leaves along with garlic.
Ingredients For the almond - thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in cold
water for at least 2 hours (in the fridge) juice
of 1/2 a lemon a pinch
of whole sea salt 1 teaspoon almond butter (from untoasted almonds)
fresh chopped thyme, to
taste For the pizza base 1 cup wholemeal wheat -LSB-...]